After busting out some grilled seafood recently, I began thinking about other meats I might be missing and lamb jumped right out. Unlike my aversion to fish, I love lamb, but the wife doesn't feel the same way. Of all the different cuts, I rarely miss an opportunity for rack of lamb, and I thought its smooth flavor, mixed with a tasty mustard and herb breadcrumb coating, might be just the equation needed to break my wife out of her lamb-less life.
This rack was grilled to a beautiful medium-rare, giving it a soft and silky texture. The meat had just enough lamb flavor to give it a unique taste without being overpowering, and the mustard and breadcrumb coating was the perfect companion. I was sure it would make a lamb lover out of my wife.
Unfortunately, she didn't take the bait. She gave it a weak try and discounted it on the lamb flavor—I guess her Texas mentality of "all beef, all the time" is hard to repress. On the bright side, this meant much more lamb for myself, and I joyfully made my way through almost the entire rack.
- 1 cup fresh bread crumbs
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 teaspoons finely chopped fresh mint
- 1 teaspoons minced fresh rosemary
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 1 tablespoons olive oil
- 2 frenched 7-10 rib racks of lamb, trimmed of all but a thin layer of fat, about 1 1/2-2 pounds each
- 2 tablespoons Dijon mustard
- Type of fire: two-zone indirect
- Grill heat: medium-high
Mix the bread crumbs, parsley, mint, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl. Drizzle with olive oil and stir to combine. Set aside.
Let the lamb come to room temperature while preparing the grill. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Season the racks liberally with salt and pepper. Place the lamb fat side down close to, but not directly over the coals. Cover and grill until well browned, about 8 minutes, rotating 180 degrees half way through. Remove racks from the grill and place fat side up on a platter or cutting board.
Spread the mustard over the fat side of the lamb. Carefully press the breadcrumb mixture into the mustard into each rack.
Place the racks back on the grill, fat side up, close to, but not directly over the coals. Continue to cook until an instant read thermometer registers 130 degrees when inserted into the side of the rack, another 8 to 10 minutes. Remove from the grill and let rest uncovered for 10 minutes. Cut between each rib into chops and serve.